Red Curry Coconut Rice With Lamb

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 cup coconut milk
• 2 teaspoons thai red curry paste
• 1 teaspoon canola oil
• 1 lb lamb tenderloin, trimmed, cut into 1/2 inch slices
• 1 teaspoon salt
• 2 cups fresh pineapple, diced, or, 1 19 oz can of pineapple tidbits, drained
• 4 cups long grain rice, cooked
• 1/2 cup fresh basil leaf, chopped
• 1 red bell pepper, sliced (optional for garnish)

Recipe

• 1 whisk together coconut milk and curry paste in a small bowl; set aside.
• 2 heat oil in large skillet over medium high heat.
• 3 add lamb; season with salt and cook, stirring occasionally, 4 - 5 minutes until cooked through.
• 4 stir in pineapple; cook until heated.
• 5 add rice and coconut milk mixture, stir until well combined and heated through.
• 6 add basil and serve immediately.
• 7 garnish with pepper slices, if desired.